2 cups all purpose flour 1/2 teaspoon cayenne 1/2 teaspoon salt Vegetable oil for frying 2 pounds chicken wings, split at the joint 1/2 cup unsalted margarine or butter (melted) 1/4 cup hot sauce 2 tablespoons fresh lemon juice
Preheat the oven to 400 degrees F. Line 1 large or 2 small rimmed baking sheets with foil. Whisk together the flour, cayenne and salt in a large bowl. Heat 2 inches of oil in a large, heavy-bottomed pot over medium high heat until very hot or until a deep fry thermometer registers 375 degrees F. Working in 3 batches, dredge the wings in the flour mixture and fry until lightly browned, 10-12 minutes per batch. Transfer wings with a slotted spoon to a paper towel lined plate. (Make sure the oil returns to the proper temperature before frying each batch). Combine the melted margarine or butter, hot sauce and lemon juice in a large bowl. Toss the fried wings in the hot sauce mixture; transfer the wings and sauce to the prepared baking sheets. Bake, flipping the wings occasionally, until they are crispy and have absorbed most of the sauce, about 35 minutes. serve warm with a side of carrots and celery, and fresh guacamole.
2 large ripe avacados cut into 1/2 inch chunks 2 Roma tomatoes, chopped 1/4 red onion finely chopped Juice of 1/2 -1 lemon salt to taste Cilantro optional
Combine everything in a bowl and mash to desired consistency.